Prevent your screen from going dark
Makes 4 servings 1x
Time 1 hour
Peel potatoes and cut them into quarters. Place them in a medium-sized pot, cover with cold water, and set aside.
Prepare your garnishes: Place half of the sliced shallots in a small bowl. As a very quick pickling method, stir salt and sugar into vinegar and pour over shallots. In a small frying pan, add neutral oil over medium heat (enough to cover the remaining half shallots). When the oil appears to be shimmering, add shallots and fry until golden brown, then remove using a slotted spoon or small mesh strainer and transfer to a paper towel-lined plate and sprinkle lightly with salt. Toast sesame seeds in a frying pan over medium-low heat or in a toaster oven until golden brown. Set everything aside. (Note: for faster alternatives, store-bought fried and pickled shallots or onions work well, as do store-bought toasted sesame seeds.)
Drain the potatoes, give them a rinse, and refill the pot with fresh cold water. Place over high heat and bring to a boil, then immediately lower to a slow simmer and cook until potatoes are tender, approximately 20 minutes.
Add heavy cream to a small pot with smashed garlic cloves and heat until warm (without boiling or bubbling).
Drain the potatoes. Allow them to steam in the residual heat for a few minutes to release moisture (in order to eventually absorb more butter and heavy cream), then use a ricer, food mill, or masher to break them down. Stir in butter and cream cheese squares until well-mixed. Remove the garlic from the warm half and half, then slowly pour it into the potatoes, stirring as you go.
Transfer potatoes to a bowl, top with fried and pickled shallots, lots of toasted sesame seeds, fresh chives, and eat immediately.
— Recipe developed by Erika Houle